A sandwich is always a great lunch, but your own never seem to be as good as what a deli produces. To get you closer to that ...

Begin by slicing the multigrain bread into two parts and lightly toasting them in a pan without using ghee or butter.

Along with deli standards such as pastrami and Reuben sandwiches, it includes the “Lean schmuck,” sliced turkey on multigrain bread with avocado; the “Oy vey wrap,” roast beef with potato ...